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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
Ice cream must contain no more than 1.4% egg yolk. If the content goes beyond that, the product is labeled frozen custard. Ice cream doesn't even have to use cream, as long as the dairy products used fit the milk fat and nonfat milk solid standards. The dairy ingredients may be milk, evaporated milk, skim milk, butter, butter oil, buttermilk, or cream in various forms. Photograph by Flickr user Carr23.